After discovering the versatile wonders of tofu, I have been on the lookout for some new recipes. I am better at baking than cooking, so I decided to make a dessert! I had seen a few recipes for a chocolate tofu pie/torte and I really liked the look of it. I decided to take elements from a couple of different recipes and put together my own. I've never really made up a recipe before, but I was really impressed with how it turned out so I thought I would share it.
This dessert is so rich and decadent, and is kind of like a cheesecake. Unless you told someone it was vegan they would never guess! It was a huge hit with my non-vegan family.
♥ 250g vegan digestive biscuits (such as Co-Op own brand)
♥ 100g vegan margarine
♥ 2 packs silken tofu, pressed
♥ 200g good quality dark chocolate, melted
♥ 2 tablespoons golden syrup (agave nectar or maple syrup would probably work well too)
♥ 1 tablespoon cocoa
♥ 2 teaspoons vanilla extract
1. Crush the digestive biscuits into crumbs. Melt the margarine and stir in the biscuit crumbs until combined. Press into the bottom of a lightly greased 9 inch springform tin and bake for about 7-8 minutes at 180C. Leave to cool in the tin.
2. Blend the tofu until really smooth. Add the melted chocolate, cocoa, golden syrup and vanilla extract and blend until smooth and combined.
3. Pour the tofu mixture over the biscuit base and smooth out the top. Leave to chill in the fridge for at least 4 hours.
4. Decorate with chocolate curls or fruit and serve with raspberry coulis, ice cream, or whatever you fancy!
The pie should keep for 2-3 days if stored in the fridge (if there's any left that is!).
A little while ago, I was looking for a recipe for a vegan 'clotted cream'. I had no success and attempted to make up my own recipe, but it didn't turn out as well as I'd hoped. Imagine my delight when a new vegan business started up and made the cream I had dreamed of tasting!
Mimilicious make Devonshire Klotted Kream, an oat-based alternative to dairy clotted cream. The ingredients are: water, pure oats, coconut oil, sunflower spread (sunflower oil,
vegetable oils, salt, emulsifier - mono and diglycerides - vitamins E
& A, colour - natural carotenes - vitamins D2 & B12) rapeseed
lethicin, xanthan gum, vanilla extract, sea salt. A small pot (110g)
of cream costs £1.99 and a large pot (200g)
costs £3.75, which I think is really good value for the quality of the product. A percentage of all sales go to a different animal charity every month!
I couldn't wait to try the cream out, and what better way for a Cornish girl to have clotted cream than in a cream tea! I made a batch of scones using this recipe, which can be veganised by using vegan margarine and soya or rice milk. I have made this scone recipe loads of times and they turn out really well.
When having a cream tea you must put the jam on first (Devonians will tell you differently but don't listen to them!) and then the cream on top.
I shared my cream tea with my mum (who isn't vegan) and we both absolutely loved the cream. I was never a fan of dairy cream, but this vegan version is really nice - light and tasty. Mum said that it does taste quite similar to dairy clotted cream, and she really enjoyed it (even more so as it doesn't contain any cholesterol!).
I will definitely be purchasing a pot of this again and I highly recommend it. Mimilicious also make an Almost Raw Pumpkin Peanut Butter Silk Pie and a Raw Triple Chocolate Truffle Cake, both of which look amazing so perhaps I will try those next time I buy some cream!